1 minute read
Book Review
BOOK REVIEW BY LINDA GARSON
Langdon Hall:
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A COOKBOOK
By Jason Bangerter & Chris Johns, Penguin Canada, $50
IMAGINE MOST SELF-DECLARED
Alberta ‘foodies’ are familiar with Langdon Hall Country House, Hotel & Spa, and whether you’ve achieved it or not, aspired to dine there. Now this brand new cookbook transports us to Cambridge, Ontario, for more than a glimpse into this luxury estate and its memorable dining experience.
The recipes are seasonal, and with Easter just around the corner, it’s perfect timing to start with ‘Eight Degrees’ (Celsius, the temperature there at this time of year, and when everyone’s excited for Spring menus). I know there’s likely a Sweet Pea Tart with a buckwheat shell (p.61) in my near future, and maybe even Young Spruce Tip Ice Cream (p.73), ideal for entry-level foragers like me.
‘Solstice’ takes us to summer, ‘the easiest of the seasons to not overcomplicate things’, and I’m excited for Sablefish with Pernod Cream (p.108), and Summer Herb Garden Risotto (p.130) – oh that my dishes could look as beautiful as Chef Bangerter’s, but it gives us a target to aim at. Chef Bangerter knows some will find these recipes challenging, so he’s included suggestions for shortcuts and substitutions to help out us home cooks.
Autumn brings its bounty of veggies, and ‘First Frost’ is full of enticing recipes such as Autumn Squash Soup (p.154) - I love that Chef has included his suggestion and reason for pairing viognier with it. You probably already guessed that I’d want to make his Beer-Battered Fish and Chubby Chips (p.188).
Finally, ‘Snow Cover’, is where root vegetables and preserves come into play,
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and I’ve already earmarked Beef Short Rib and Rutabaga with Black truffle and Madeira Jus (p.251) to add to my winter entertaining repertoire. Lemon Crinkle Cookies (p.273) are definitely on the list too.
I would have bought this book just for Colin Faulkner’s simply stunning food and location photography, but having been so impressed by Chef Bangerter, and sung the praises of his dishes when he cooked at an event I attended, I can’t wait to try my hand at these sublime-sounding dishes.
